Loading...When I came up with this recipe, I was thinking about things that are encrusted, such as Scotch eggs, potato crusted fish, etc. while eating avocado. The chicharrones seemed like a good idea because of the contrast of crunch and salt.
Chicharrones-Encrusted Avocado
Total Time:
15min
Prep Time:
15min
Ingredients
Serves: 2| 1 | bag | chicharrones, (about 6 oz.), crushed into very small pieces |
| 1 | tsp. | chili powder |
| 1/4 | tsp. | freshly ground black pepper |
| 1/4 | tsp. | salt, or more to taste |
| 1 | ripe, Fresh California Avocado, seeded, peeled and halved | |
| 1 | lime, cut in half |
As with all fruits and vegetables, wash avocados before cutting. Check out our tips for how to choose and use California Avocados
Instructions
- Mix dry ingredients together. The chicharrones should be finely crushed, but not powder. They should be like very small bread crumbs.
- Coat the avocado with the mixture, gently pressing it into the avocado. Completely coat and serve immediately with the fresh lime squeezed over just before eating.
*Large avocados are recommended for this recipe. A large avocado averages about 8 ounces. If using smaller or larger size avocados adjust the quantity accordingly.
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